Mary Berry’s Chicken And Ham Pie Recipe [GUIDE]

Mary Berry’s Chicken and Ham Pie is a comforting, rich, and utterly satisfying dish that encapsulates the essence of classic British cooking. Famous for her ability to elevate home-style recipes, Mary Berry’s rendition of this pie is a perfect blend of tender chicken, savory ham, and a creamy sauce, all encased in a golden, flaky pastry. The pie is a great option for a family meal, a special occasion, or when you simply want to indulge in something warm and hearty.

The chicken provides a mild, delicate flavor that balances beautifully with the richness of the ham. The creamy sauce, often made with a mixture of stock, cream, and sometimes a splash of white wine, ties everything together and ensures that each bite is velvety and comforting. The pie is topped with a buttery, crisp pastry, which adds an essential texture contrast to the creamy filling. The result is a pie that feels both sophisticated and homely, a wonderful example of a dish that’s timeless yet modern in its approach.

This recipe is a great example of how Mary Berry’s cooking style combines simplicity with elegance. She uses high-quality ingredients that don’t overwhelm the dish but work together to create a complex flavor profile that anyone can enjoy.

Mary Berry’s Chicken And Ham Pie Recipe

Ingredients Needed

For a Mary Berry Chicken and Ham Pie, you’ll need the following ingredients, all of which contribute to the dish’s rich flavor and comforting texture:

• Chicken breasts or thighs (around 600g to 700g): Chicken breasts are commonly used for a leaner pie, but thighs can offer more flavor and juiciness if you prefer a richer taste.
• Ham (about 200g to 250g): Typically, a good-quality ham, either off the bone or from a deli, is used for its saltiness and savory flavor.
• Butter (around 2 tablespoons): For sautéing the chicken and making the creamy sauce.
• Flour (2 tablespoons): This is used to create a roux for the sauce. It helps thicken the filling and gives the pie its luxurious, velvety texture.
• Chicken stock (300ml): A flavorful stock is key to creating the base of the sauce. Opt for homemade if you can, or use a high-quality store-bought version.
• Double cream (100ml): This adds a rich and silky texture to the sauce.
• Onion (1 medium): Sautéed until soft, the onion provides a subtle sweetness and depth of flavor.
• Garlic (1 clove): A touch of garlic adds a wonderful aromatic element.
• Herbs (such as thyme or parsley, optional): Fresh thyme is often a great addition, offering earthy and fragrant notes. Parsley is used to garnish for a fresh, herby finish.
• Frozen peas (a handful): Peas add a pop of color and a slight sweetness, balancing the rich flavors of the ham and chicken.
• Pre-rolled puff pastry (2 sheets): For convenience and ease, pre-rolled puff pastry is often used, though you can make your own if preferred. The pastry should be buttery and crisp, creating a golden finish on top.
• Egg wash (1 egg): A whisked egg to brush over the pastry before baking, giving it that golden, glossy finish.

Equipment Needed

To make Mary Berry’s Chicken and Ham Pie, the following equipment is essential:

• Large frying pan or skillet: For sautéing the chicken and vegetables, and for making the sauce. A wide pan ensures even heat distribution and space for browning the chicken and onions.
• Saucepan: To make the creamy sauce that binds the chicken, ham, and vegetables together.
• Pie dish or baking dish (around 22-25 cm in diameter): A standard pie dish works best, and you’ll want one that’s deep enough to accommodate the hearty filling.
• Rolling pin (if using homemade pastry): If you prefer to make your own pastry, a rolling pin is necessary to roll it out evenly.
• Pastry brush: For applying the egg wash to the pastry to give it that golden sheen when baked.
• Sharp knife: To chop the chicken, ham, and vegetables.
• Chopping board: To prepare your ingredients before cooking.

Instructions To Make Mary Berry’s Chicken And Ham Pie

Step 1: Prepare The Chicken

Begin by cutting your chicken into bite-sized pieces. You can use chicken breasts or thighs, depending on your preference. Heat a large frying pan over medium heat, add a tablespoon of butter, and once it’s melted, add the chicken. Sauté until golden brown on all sides and cooked through (about 8-10 minutes). Once the chicken is cooked, remove it from the pan and set it aside.

Step 2: Make The Sauce

In the same frying pan, add a little more butter and sauté the finely chopped onion and garlic over a low-medium heat until soft and translucent. This should take around 5 minutes. Next, sprinkle the flour over the onions and garlic, stirring to combine and cook for 1-2 minutes. This will create a roux and help thicken the sauce.

Gradually add the chicken stock, stirring constantly to avoid lumps, and cook for 5-7 minutes until the sauce thickens. Then, stir in the double cream and let it simmer for another 3-4 minutes until you have a smooth, creamy sauce.

Step 3: Combine The Filling

Once the sauce has thickened, return the cooked chicken to the pan, along with the chopped ham and peas. Add any optional herbs at this stage (like fresh thyme), and mix everything together. Season with salt and pepper to taste. Let this filling cool slightly while you prepare the pastry.

Step 4: Prepare The Pastry

Preheat your oven to 200°C (180°C fan)/400°F/gas mark 6. Roll out one sheet of pastry on a lightly floured surface and line your pie dish, leaving an overhang around the edges. If you’re using pre-rolled pastry, simply place it in the dish and press it down gently.

Step 5: Assemble The Pie

Once the filling has cooled slightly, spoon it into the prepared pie dish. Roll out the second sheet of pastry and place it over the top, ensuring it covers the entire dish. Trim the excess pastry, leaving about an inch around the edge, and crimp the edges to seal the pie. Make a small slit in the center to allow steam to escape.

Brush the top of the pie with the egg wash, ensuring an even coating over the pastry. This will give it a beautiful golden-brown finish once baked.

Step 6: Bake The Pie

Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden and crisp. Once done, allow the pie to rest for 5 minutes before serving to let the filling set.

Tips And Tricks

1. Choose your Chicken Wisely: While chicken breasts are lean, chicken thighs offer a juicier and more flavorful filling. You could even combine both to get the best of both worlds.
2. Season to Taste: The ham can be quite salty, so be cautious when seasoning the filling. Always taste your sauce before adding extra salt.
3. Make Ahead: This pie can be made ahead and stored in the fridge before baking. Simply assemble the pie, cover it with cling film, and refrigerate until you’re ready to bake it.
4. Freezing: You can freeze the assembled pie (before baking) for up to 3 months. To bake, just pop it straight into the oven from frozen, adding an extra 10-15 minutes to the baking time.
5. Pastry Alternatives: While puff pastry gives the pie a lovely light texture, shortcrust pastry can also work if you prefer a sturdier base.
6. Vegetarian Version: Swap the chicken and ham for mushrooms and leeks for a veggie-friendly alternative. A little smoked cheese can provide a similar depth of flavor as the ham.

Mary Berry’s Chicken and Ham Pie is a perfect example of classic comfort food with a twist of elegance. Its rich, creamy filling combined with the flaky pastry creates a hearty and satisfying meal that’s sure to please any crowd. Whether you’re cooking for a special occasion or simply looking for a family-friendly dish, this pie has the right balance of flavors and textures to leave everyone wanting more. With simple ingredients and straightforward steps, you can make this British classic your own. So, roll up your sleeves, preheat that oven, and enjoy the delicious warmth of Mary Berry’s Chicken and Ham Pie.

Easy Recipe Variations For Mary Berry’s Chicken And Ham Pie

Mary Berry’s Chicken and Ham Pie is already a timeless classic, with its rich, creamy filling and golden, buttery crust. However, there are plenty of ways to tweak the recipe to suit your taste preferences, dietary needs, or simply to keep things interesting. Here are some easy variations:

1. Swap The Pastry

   • Shortcrust Pastry: Traditional for pies, it’s sturdy and slightly crumbly. If you prefer a flaky, lighter crust, opt for puff pastry instead. This variation creates a more dramatic rise and adds a delightful crispness that contrasts nicely with the creamy filling.
   • Phyllo Pastry: For a healthier, lighter alternative, phyllo pastry adds a crunchy texture without being overly rich. Simply layer the sheets, brushing each with a little butter, and bake for a golden, flaky finish.

2. Add Veggies

   • Mary Berry’s original recipe focuses on the savory filling of chicken, ham, and a rich white sauce. You can easily introduce a range of vegetables to make it heartier and more colorful. Some great options include peas, carrots, mushrooms, or spinach. If you’re feeling adventurous, why not try some roasted butternut squash or sweet potatoes for a hint of sweetness?

3. Herb Variations

   • The herbs used in Mary Berry’s recipe are often thyme and parsley, but you can switch this up to add an extra depth of flavor. Tarragon pairs beautifully with chicken, while rosemary adds a fragrant, earthy note. A dash of lemon zest can also brighten the overall flavor profile.

4. Cheese It Up

   • Adding cheese is an easy way to enhance the flavor. Incorporate some cheddar cheese into the sauce for extra richness and a mild sharpness. Or, try gruyère for a nutty, creamy note that melts beautifully into the filling.

5. Substitute Meats

   • While chicken and ham are classic in this pie, you can always switch the protein to suit your preferences. If you’re craving a more decadent version, try duck and prosciutto for a luxurious twist. For a more budget-friendly alternative, turkey and bacon work well and still deliver that savory, hearty flavor.

6. Spicy Twist

   • If you love a little heat, consider adding chili flakes or paprika to the sauce for a spicy kick. Alternatively, a pinch of curry powder can lend a comforting warmth and a unique flavor combination that sets your pie apart.

7. Vegan/Vegetarian Version

   • You can easily adapt this dish for vegetarian or vegan diets. Replace the chicken and ham with mushrooms and tofu, or lentils. Use non-dairy butter and plant-based milk to create a creamy filling that mimics the richness of the original pie. For added flavor, roasted garlic and caramelized onions can create a savory, umami-packed base.

By making these simple substitutions, you can give Mary Berry’s Chicken and Ham Pie your own personal touch, turning it into a dish you’ll keep coming back to.

Storing Leftovers

Chicken and Ham Pie is such a comfort food that it’s always satisfying to have leftovers. Storing them properly ensures you get the most out of the dish, keeping it fresh and ready for your next meal.

1. Refrigeration

   • After serving, make sure to allow the pie to cool completely to room temperature before storing. This prevents excess moisture from building up inside the container. Once cooled, cover the pie tightly with plastic wrap or place it in an airtight container. Stored this way, it will keep well in the fridge for about 3-4 days.

2. Freezing

   • If you’ve made a large batch or want to save some for a rainy day, freezing your pie is a great option. To freeze it, wrap the pie (whole or in slices) tightly in plastic wrap, followed by a layer of aluminum foil. Label the packaging with the date so you know when you froze it. A frozen chicken and ham pie will stay fresh for up to 2-3 months.
   • When you’re ready to reheat, it’s best to defrost the pie overnight in the fridge, then bake it in the oven at 180°C (350°F) for about 25-30 minutes, or until thoroughly heated through. Alternatively, you can reheat frozen slices by placing them in the oven at a lower temperature (around 160°C/320°F) to avoid drying them out.

3. Reheating

   • For the best texture, avoid using the microwave to reheat a pie, as this can cause the crust to become soggy. Instead, reheat in the oven for a crispy finish. If you’re in a rush, a toaster oven is a great option for individual slices, as it reheats quickly without compromising the quality of the crust.

4. Avoid Storing For Too Long

   • While leftovers can last for a few days in the fridge, it’s always better to enjoy them within the first 3-4 days. Beyond this, the quality of the filling and the crust will degrade, especially if reheated multiple times.

By following these storage and reheating tips, you’ll ensure that your Chicken and Ham Pie tastes just as good the second time around!

What To Eat With Mary Berry’s Chicken And Ham Pie?

Mary Berry’s Chicken and Ham Pie is a rich, hearty dish that pairs wonderfully with a variety of sides. Here are some perfect accompaniments that will balance out the richness of the pie and create a well-rounded meal:

1. Simple Green Salad

   • A light, refreshing salad made with mixed greens like rocket, spinach, and watercress is an excellent way to balance the richness of the pie. Toss in some cherry tomatoes, cucumber, and a squeeze of lemon for a tangy, zesty contrast. A drizzle of balsamic vinaigrette or a simple olive oil and lemon dressing will finish it off perfectly.

2. Mashed Potatoes

   • The creamy filling of the pie is complemented beautifully by smooth mashed potatoes. For a bit of variation, try garlic mashed potatoes or mix in some parmesan cheese for added flavor. If you want to cut down on the richness, sweet potato mash can provide a naturally sweeter, lighter side.

3. Roasted Vegetables

   • Roasted root vegetables like carrots, parsnips, and butternut squash are a great way to add some natural sweetness and earthy flavors that pair wonderfully with the savory pie. Toss the vegetables with olive oil, salt, pepper, and a sprinkle of rosemary before roasting at a high heat for crispy, caramelized edges.

4. Steamed Greens

   • To add some freshness, serve your pie with lightly steamed broccoli, asparagus, or green beans. These vegetables bring a lovely crunch and a slight bitterness that perfectly balances out the creaminess of the pie’s filling.

5. Crusty Bread

   • For a classic British touch, serve with slices of crusty bread or ciabatta. The bread can be used to soak up any extra filling or gravy, and its texture offers a nice contrast to the soft filling and flaky pastry.

6. Pickles Or Chutney

   • A little bit of tangy pickled onions or plum chutney on the side adds a delightful burst of flavor that cuts through the richness of the pie. This will give the meal a touch of acidity and a slight sweetness, which complements the savory flavors perfectly.

With any of these sides, you’ll have a well-rounded and satisfying meal that is both comforting and balanced.

Conclusion

Mary Berry’s Chicken and Ham Pie is a timeless recipe, full of comforting flavors and a rich, creamy filling that makes it a favorite in many households. Whether you’re looking for easy variations to suit your tastes, ways to store leftovers, or ideas for the perfect side dishes, this pie offers endless possibilities. The variations allow you to customize the dish to your preferences, while storing and reheating leftovers ensures you can enjoy it for days to come.

Pairing it with fresh salads, mashed potatoes, or roasted vegetables brings out the best in the pie, creating a meal that is filling, satisfying, and sure to please anyone at your table.

FAQs

What Are The Key Ingredients In Mary Berry’s Chicken And Ham Pie?

Mary Berry’s chicken and ham pie recipe includes chicken breast, cooked ham, leeks, butter, flour, chicken stock, double cream, and a shortcrust pastry. The combination of these ingredients creates a creamy, rich filling with a deliciously flaky pie crust.

Can I Make Mary Berry’s Chicken And Ham Pie In Advance?

Yes, you can prepare Mary Berry’s chicken and ham pie in advance. The filling can be made ahead of time and stored in the refrigerator for up to 24 hours. You can then assemble the pie and bake it when you’re ready to serve. It can also be frozen before baking, and you can bake it straight from frozen-just add extra time in the oven.

What Is The Best Way To Serve Mary Berry’s Chicken And Ham Pie?

Mary Berry’s chicken and ham pie is best served with a side of steamed vegetables, such as carrots, peas, or green beans, and perhaps a fresh salad or mashed potatoes. The creamy filling pairs wonderfully with the crunch of the pastry and the freshness of the sides.